This course enables you to develop advanced patisserie skills and knowledge that will enable you to develop and progress in your career in patisserie.
The course covers advanced professional techniques for Patisserie and Confectionery including:
You will need:
All applicants must have an initial assessment and interview to confirm that the course is suitable for them.
The course is assessed throughout with practical assessments and some written work.
Entry Level, Level 1, Level 2
If you will be aged 19 or older on 31 August in the year you begin your course and have been resident in the UK/EU/EEA for the past 3 years, your course may be free, depending on your circumstances.
You will be expected to purchase the required uniform and equipment for the programme, which reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and are approximately £350; further information will be provided at enrolment. Many of our students are eligible for financial support when studying at college – please click here for more information.
You can continue working within the hospitality industry, with potential to be promoted and work in higher level roles.
Michael is the UK’s first Master Chef and was awarded the Master of Culinary Arts in 1987, when he was Executive Sous Chef at The Connaught. He had returned from his homeland, South Africa, where he worked as a Training Sous Chef and Hotel Manager. He has been Sous Pâtissier at Roger Vergé’s Moulin de Mougin and worked directly under Yves Thuriés. He joined Albert Roux as Chef Pâtissier and ran the House of Albert Roux. He also worked directly for Royal Families and UNHW individuals as a private chef.
Michael has been actively involved in teaching and training. He set up training programmes at The Royal Hotel in South Africa, where he also taught Cookery at M L Sultan Technikon, KwaZulu Natal. He continued to develop and hone apprenticeship programmes whilst at The Connaught Hotel, as Chef Pâtissier, under the remarkable Michel Bourdin, Founder of the Académie Culinaire. In 1990, Michael together with Peter Taylor set up the Academy of Culinary Arts as a teaching institution, designing the first UK wide Apprenticeship Register and Programme. This Academy became the Royal Academy of Culinary Arts. After working at Eurostar Michael moved to Switzerland his home for the last 23 years.
Michael continued developing his skills and education completing his MBA at the famous Glion School in Switzerland. He has worked at Swissair’s Gourmet Nova, Nuance, Le Pain Quotidien and Flemingo Group, in business development, and in hospitality valuation and tourism modelling for Credit Suisse, Bank Austria, Swiss Railways.
For his support and activism to protect European food and culture, securing laws of protection at the EU and the French Culinary Tradition Michael was the first UK Chef to be awarded the Ordre de Mérite Agricole.
The teachers listed may change, these shown are an example of the teachers who teach on these programmes.